Wat Dan Hor / Fried Kuey Teow in Creamy Egg Sauce 滑蛋河

Ingredients A:
oil
1 tbsp chopped garlic
600g flat kuey teow
1 tbsp light soy sauce
1 tbsp dark soy sauce

Ingredients B:
oil
1 tsp chopped garlic
500 ml stock*
100g slice pork (mix well with 1 tsp corn flour water)
200g choy san
3 medium size prawn (remove shells and heads for making stock)

Seasoning :
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp corn flour water for thickening
1 egg, beaten

Method:
Heat up oil, saute chopped garlic until fragrant.

Add in flat kuey teow, light soy sauce, dark soy sauce and stir-fry at high heat until well mixed and aromatic. Dish up.

Heat up oil, saute choped garlic until fragrant, add in stock and bring to boil. Add in prawn meat, pork, choy san, seasoning and bring it to boil.

Thicken with corn flour water, add in egg and stir well.

Pour over fried kuey teow and serve hot.

Stock Making :
3 pieces of pig bones
prawn heats and shells
600 ml water

Method:
Put all ingredients into a stock pot and bring to boil.

Reduce heat and continue to cook for at least 1/2 hour.

Stain

材料A：

1大匙油

1大匙蒜蓉

600克河粉，弄散

材料B：

1小匙油

1小匙蒜蓉

500毫升上湯

100克豬肉片

200克菜心

3只蝦仁

調味料：

1大匙蠔油

1小匙鹽

少許胡椒粉和麻油

2大匙粟粉水打芡用

1粒蛋，打散

做法：

燒熱1大匙油，加入河粉，1大匙生抽，1大匙黑醬油大火炒香。用盤乘起

燒熱1大匙油，爆香蒜蓉，加入上湯煮滾，蝦仁，豬肉片，菜心和調味料煮滾。

打芡，加入蛋液攪拌均勻，淋在河粉上便可享用。